Rum raisin apple strudel with rum glaze from Cook Like a Pro: Recipes and Tips for Home Cooks (page 197) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 11, 2020

    I made 1/2 recipe (one strudel), which served 4. My phyllo sheets were 12"x17", but were large enough. I wasn't sure whether to butter the final layer of phyllo that the apples go on; I didn't, but did sprinkle more crumb mixture on that layer since there was extra (still didn't use it all). Rolling instructions were confusing - I wasn't sure whether to roll it like a burrito or spiral. I chose burrito, but then needed to butter the edges to make them stick together. The strudel flattened on baking, so perhaps spiral was correct. The strudel needed longer to bake; after 35 minutes it still wasn't very brown, but the filling was bubbly, so I took it out of the oven. The glaze needed extra rum and ended up rather boozy tasting (maybe because I used Myers's?), but was good with the strudel. Overall, the flavor was delicious, but instructions could have been clearer.

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